Peanut Sauce

Peanut Sauce is one of the most versatile sauces you can make. It can be used as a dip for egg rolls, pot stickers or veggies, a dressing for salad, a sauce for noodles, a marinade for chicken…and the list goes on. There are many different brands–some pretty good–but they don’t compare to fresh, homemade peanut sauce. I made some last night and ended up using it to make Asian Chicken Salad and Sesame Peanut Noodles (both recipes you can find here on this site). It’s good to make a big batch since, as you can see, Peanut Sauce goes with just about anything!!

In a large bowl, cream the coconut milk and peanut butter. Blend in the soy sauce and lime juice. Lastly, add the curry paste, ginger and chili paste. Mix well. If you need an extra “kick”, add the garlic crushed through a press. Refrigerated, the peanut sauce will keep for up to a week.

IDEAS FOR USE

As a dip for egg rolls….

Sesame Peanut Noodles
(see recipe under Vegetables and Side Dishes category)

Asian Chicken Salad
(see recipe under Salads and Dressings category)

Ingredients:

½ cup coconut milk
½ cup creamy peanut butter
4 tsp soy sauce (low sodium)
2 tsp red curry paste*
2 tsp jarred chopped ginger (if using fresh ginger, use 1 tbsp, taste, and adjust as necessary)
2 tsp ground chili paste*
2 tbsp fresh lime juice
1-2 garlic cloves, pressed (if desired)

* You can find these ingredients in the ethnic food aisle at any grocery store.

Makes roughly 1 cup

Tips for Success

The trickiest part of this sauce is getting the peanut butter and coconut milk to blend smoothly, so take your time on that first step. If your peanut butter is thick or cold, warm the coconut milk for about 20 seconds in the microwave first. It softens the peanut butter and everything whisks together in no time. A whisk works better than a spoon here.

• Shake the can. Coconut milk separates in the can, so shake it well or stir it before measuring.
• Taste as you go. Curry and chili pastes vary in heat. Start with a little less if you are cooking for kids and add more at the end.
• Adjust the thickness. For a dip, keep it thick. For a dressing or noodle sauce, whisk in warm water a tablespoon at a time until it is pourable.
• Let it rest. The flavors meld after about 30 minutes in the refrigerator.

Ingredient Swaps and Variations

Crunchy peanut butter gives a fun texture if you are using the sauce as a dip. Almond butter or sunflower seed butter work well if you need a peanut free version. If you do not have curry paste, a pinch of curry powder will add a nice warmth. A teaspoon of honey or brown sugar balances the heat if you like a sweeter sauce, and a drizzle of toasted sesame oil adds a lovely nutty finish.

More Ways to Use It

• Brush it over grilled chicken or tofu skewers during the last few minutes of cooking.
• Spoon it over a rice bowl with crunchy vegetables and fresh herbs.
• Toss it with shredded cabbage and carrots for a quick slaw.
• Serve it with fresh spring rolls or a platter of raw vegetables for dipping.

If you use it as a marinade for raw chicken, set aside a separate portion for serving first and throw away the marinade that touched the raw meat. Cook the chicken to 165 degrees F.

Storage

Keep the sauce in a covered jar in the refrigerator. It thickens as it chills, so let it sit at room temperature for a few minutes and stir in a splash of warm water to loosen it before using. I do not recommend freezing it because the coconut milk can separate.

Frequently Asked Questions

Can I use light coconut milk?

Yes. The sauce will be a little thinner, so you may want to add an extra spoonful of peanut butter.

Is it very spicy?

It has a gentle kick from the curry paste and chili paste. Cut both in half for a mild version.

Can I make it without coconut milk?

You can use warm water in its place, adding a little at a time until the sauce is smooth. It will be less rich and creamy, but still full of peanut flavor.

Mandy

Peanut Sauce

A creamy homemade peanut sauce with coconut milk, soy, lime, curry paste, ginger and chili paste. Use it as a dip, dressing, noodle sauce or marinade.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 cup

Course: Sauce

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1/2 cup coconut milk
• 1/2 cup creamy peanut butter
• 4 tsp soy sauce low sodium
• 2 tsp red curry paste
• 2 tsp jarred chopped ginger or 1 tbsp fresh ginger, adjusted to taste
• 2 tsp ground chili paste
• 2 tbsp fresh lime juice
• 1 to 2 cloves garlic pressed, optional

Method

 

1. In a large bowl, cream together the coconut milk and peanut butter until smooth.
2. Blend in the soy sauce and lime juice.
3. Add the red curry paste, ginger and chili paste and mix well.
4. For an extra kick, stir in the garlic pressed through a garlic press.
5. Use right away or refrigerate in a covered container.

Notes

Look for curry paste and chili paste in the international aisle. Refrigerated, the sauce keeps for up to a week.